12 Menu Items That Disappeared From Olive Garden (And Pennsylvanians Still Miss Them)

Not every goodbye at Olive Garden is easy, especially when it involves a beloved dish.

Sometimes it’s about cost. Other times it’s about changing tastes. But for Pennsylvanians who remember those dishes? It always feels personal.

These are some of the most missed items from Olive Garden—meals that sparked cravings, memories, and many people questioning, “Wait, where did it go?”

Chicken Fettuccine Florentine

This creamy spinach-packed pasta used to be a favorite for anyone who wanted something rich, cheesy, and slightly different from Olive Garden’s usual Alfredo.

The combination of tender grilled chicken, fresh spinach, and fettuccine in a parmesan cream sauce made it a cozy choice. It didn’t scream healthy, but the spinach gave people a reason to pretend.

It quietly left the menu years ago. While the regular Fettuccine Alfredo is still around, fans say it’s just not the same without the Florentine flair.

A few copycat recipes have popped up online. But none of them truly match the Olive Garden kitchen’s balance of garlic, cream, and nostalgia.

Smoked Mozzarella Fonduta

Olive Garden’s appetizer section took a serious hit when this one vanished.

Served bubbling hot in a little cast-iron dish, the Smoked Mozzarella Fonduta was essentially a baked cheese dip with gooey mozzarella, provolone, parmesan, and a touch of smoky flavor.

It came with warm Italian bread slices for dipping, and people loved it.

It was a cheesy, stretchy, communal starter—ideal for groups who wanted something decadent before their soup and salad.

These days, people on Reddit still beg for its return. It was one of the few appetizers that made a breadbasket feel like fine dining.

Limoncello Lemonade Cake

This light and zesty dessert was a refreshing alternative to Olive Garden’s chocolate-heavy choices.

The Limoncello Lemonade Cake featured fluffy vanilla sponge layers soaked in sweet lemon syrup, all topped with a tangy lemon mascarpone frosting. It was cool, airy, and just tart enough to cut through a carb-heavy meal.

It quickly became a fan favorite for diners who wanted something that didn’t feel so… well, Olive Garden-y.

Olive Garden teases its return now and then, offering it as a limited-time dessert. But they’ve never brought it back permanently.

Today, people swap homemade versions of the cake online, but nothing quite captures the exact flavor and texture of the original.

Braised Beef & Tortelloni

This was not your average pasta dish.

The Braised Beef & Tortelloni was a hit for people who wanted more than red sauce and meatballs. It featured cheese-stuffed tortelloni (bigger than regular tortellini) topped with slow-braised beef in a smoky tomato Alfredo sauce.

It was rich, meaty, and one of the more upscale-feeling options Olive Garden ever offered. Definitely not something you whipped up at home on a Tuesday.

It had a loyal following, and when it disappeared, fans noticed.

Some locations bring it back as a limited-time item. But it hasn’t been a regular menu fixture in years.

Chicken Alfredo Pizza Fritta

This one wasn’t exactly traditional Italian, but it was absolutely Olive Garden.

The Chicken Alfredo Pizza Fritta was a deep-fried folded dough pocket—basically a giant stuffed calzone—filled with chicken, Alfredo sauce, and gooey mozzarella. Then it got sliced and served with even more Alfredo on the side for dipping.

It was part pizza, part pasta, and all indulgence.

People loved how over-the-top it was. It didn’t try to be fancy. It just tried to be delicious, and it succeeded.

It’s been gone for years now. But it left a deep-fried hole in the appetizer section.

Chicken Giardino

Lighter eaters still talk about this one.

The Chicken Giardino was a colorful, veggie-packed pasta that felt healthy. It included grilled chicken breast, spiral pasta, bell peppers, broccoli, snow peas, and zucchini, all tossed in a lemony herb sauce.

It was one of the rare Olive Garden dishes that didn’t feel like you needed a nap after eating it.

Health-conscious customers gravitated toward it, especially when they wanted something that wasn’t swimming in cheese or Alfredo.

It quietly disappeared from the menu several years ago. Now, those craving it have to make their own version at home.

Shrimp Scampi Flatbread

Once upon a time, Olive Garden had flatbreads, and this one was a standout.

The Shrimp Scampi Flatbread was crispy, buttery, and loaded with garlic shrimp, red onions, fresh tomatoes, and basil. It had just enough cheese to hold everything together without turning into a pizza.

It was the kind of item perfect for sharing… or hoarding as your entire meal.

Its disappearance is still a sore spot for seafood lovers who liked something different from Olive Garden’s usual pasta offerings.

These days, there are no flatbreads at all, making this one feel like a relic from another Olive Garden era.

Lasagna Rollata al Forno

Lasagna fans got a real treat with this creative take on the classic.

The Lasagna Rollata al Forno took all the things people loved about lasagna—meat, cheese, sauce—and rolled them into individual spirals of pasta. Each one was baked with marinara and creamy Alfredo on top.

It was rich, comforting, and looked fancy even though it came out of a chain kitchen.

Fans loved how the dish let them enjoy lasagna without feeling like they were eating an entire brick of pasta. For some reason, it didn’t stick around.

But the love for it?

It’s still going strong in Olive Garden Facebook groups.

Parmesan Crusted Bistecca

This one came and went in a flash, but it left an impression.

The Parmesan Crusted Bistecca was Olive Garden’s take on steakhouse flair. It featured a juicy grilled steak topped with a crispy parmesan crust, served with potatoes and veggies instead of pasta.

It felt like something you’d find at a higher-end restaurant. That is, until you remembered the unlimited breadsticks.

It was part of an effort to draw in non-pasta eaters, but it didn’t last long.

Fans who tried it say it was one of the best steak dishes ever served at a casual chain.

Seafood Brodetto

This dish felt like something you’d find at a coastal bistro.

The Seafood Brodetto was a light tomato-based stew filled with scallops, shrimp, and tilapia, served with spinach and seasoned broth. It came in a bowl and felt like lighter eating than most Olive Garden meals.

It was perfect for seafood fans who didn’t want a mountain of pasta.

It’s been gone for years now. But those who remember it still mention how surprisingly refined it felt compared to other items on the menu.

It was Olive Garden trying something bold, and it worked… until it didn’t.

Apricot Chicken

Apricot Chicken was the choice for Olive Garden customers who wanted something sweet, tangy, and a little off the beaten pasta path.

It featured grilled chicken glazed with apricot sauce, served with broccoli, asparagus, and roasted potatoes. Light, fruity, and simple, it didn’t rely on cheese or cream.

Health-conscious diners loved it. But it didn’t appeal to the alfredo-and-breadsticks crowd.

It’s a rare example of Olive Garden trying a fruit-forward savory dish.

And while it didn’t last, some people still wish it would make a comeback.

Pizzaola Steak

Not many people remember this one. But those who do, really miss it.

The Pizzaola Steak featured a grilled steak topped with marinara, peppers, onions, and melted cheese. It was basically a Philly cheesesteak meets Italian night, and it had a cult following.

It came out sizzling and felt like something different than everything else on the menu.